Vol. 9, Issue 10, Part F (2025)

The burfi was prepared by blending 15, 20, 25 per cent of apple pulp. The prepared burfi analyzed for its proximate composition. The proximate composition of burfi blended with apple pulp T₂, T₃ and T₄ showed significant increase in moisture (16.41, 17.49, 18.79 per cent), total sugar (47.12, 48.30, 49.30 per cent) as compared to control T₁ (15.63; 45.56 per cent, respectively). However, significant decrease was observed in fat (20.47, 19.39, 18.32), protein (13.39, 12.42, 11.38), ash (2.61, 2.43, 2.21) and total solids (83.59, 82.54, 81.21) as compared to control T₁ (21.53; 14.45; 2.83; 84.37 per cent, respectively). The cost of burfi blended with apple pulp with 15, 20 and 25 per cent apple pulp was (387.1, 383.6 and 380.1 Rs/1kg) which was lower than control (397.6 Rs/1kg) indicating that addition of apple pulp decrease cost of burfi in T₄ as compared to control.